Best Bennigans Chicken Quesadilla Recipes

CHICKEN QUESADILLAS

Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 20

Number Of Ingredients 10

Ingredients

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

BENNIGAN'S CHICKEN QUESADILLA

Bennigan's Chicken Quesadilla image

I got this recipe from recipegoldmine.com and enjoyed it so much I wanted to share it. These were so easy, and as a novice cook, I was surprised to find the finished product was restaurant quality. I added the Pace Cilantro Salsa to the original recipe.

Provided by diannejm

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 flour tortillas
1 large ripe tomatoes
1/2 onion
spreadable butter
1 lb mozzarella cheddar blend cheese, shredded
1/2 package old el paso fajita seasoning mix
1/4 cup water
2 -3 boneless skinless chicken breasts, diced
pace cilantro salsa, to taste

Steps:

Fry chicken in a pan coated with cooking spray or olive oil.
After chicken is cooked, add water and seasoning to the pan.
Sauce will thicken slightly after a few minutes.
Set the chicken and sauce aside while preparing the other ingredients.
Butter one side of all the tortillas and set aside.
Dice the tomato and the onion, mix and also set aside.
Place a tortilla, buttered side down, on hot pan or griddle.
Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
Top with another tortilla, buttered side up.
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
Be careful to keep everything together while flipping.
I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
Shell should be crunchy and a golden color.
If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.

Nutrition Facts : Calories 609, Fat 31.7, SaturatedFat 16.4, Cholesterol 127.5, Sodium 1165.6, Carbohydrate 36.4, Fiber 2.6, Sugar 4.1, Protein 43.2

ULTIMATE CHICKEN QUESADILLA

Ultimate Chicken Quesadilla image

Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes

Provided by Food Network

Time 30m

Yield 4 servings (1 quesadilla each)

Number Of Ingredients 5

Ingredients

PAM® Original No-Stick Cooking Spray
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
4 flour tortillas (10 inch)
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)

Steps:

1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.